1 (20 oz.) can crushed pineapple, undrained
1 (6 oz.) pkg. lemon gelatin
2 c. buttermilk
1 (8 oz.) container frozen whipped topping, thawed
1 c. flour (optional)
1/2 c. butter (optional)
1/4 c. chopped walnuts, (optional) (crust)
1/4 c. chopped walnuts, (optional) (topping)

To make as a dessert, cut butter into flour until crumbly, add nuts and bake in the bottom of a 9 x 13 inch pan until lightly browned, about 15 minutes. Cool. Prepare gelatin by bringing undrained pineapple to a boil. Dissolve gelatin in hot pineapple and chill until almost set. Stir in buttermilk and chill again until almost set. Fold in whipped topping. To make as a dessert, pour over baked crust. Sprinkle another 1/4 cup nuts over the top. To serve as a salad, put in a 9 x 13 inch casserole. Chill until set. Makes 12 servings.